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1/2 cup Triple Sec 1/2 cup brandy 1/4 cup Chambord 1 cup unsweetened pineapple juice 1/2 quart chilled ginger ale 1 chilled 750-ml. bottle dry champagne In a bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a… Continue reading Champagne Punch